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Tannat |
A rustic variety most famous for its inclusion
in the wines of Madiran, a region just south of
Bordeaux. The wines produced from this varietal
are heavy with red fruits and extremely tannic,
and often need a either several months of oak
aging or another grape blended in to tame their
fiery astringency. Imported to Uruguay with
Basque settlers, Tannat has become the most
important black varietal there, going by the
name Harriague.
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Tarrango |
A hybrid grape from Australia that was created
by crossing Sultana and Touriga. The intent was
to produce a grape that is light in tannin and
acidity, ripens slowly and is similar to the
great Gamay of Beaujolais. The results have been
mixed, but when grown in the hot regions inland
of the more famous areas Tarrango has shown that
it can produce light, easy-drinking reds that
are great for summertime, especially if they are
given a slight chill. |
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Tazzelenghe |
Black varietal confined to the northeastern
reaches of Italy, particularly the Colli
Orientali. Famous for its high concentration of
both tannins and acidity, Tazzelenghe
(Tacelenghe) is usually blended with other
varietals (Barbera, Merlot and the two
Cabernets) to produce a full-bodied red wine
that can be quite flavorful and rustic. |
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Tempranilla |
The Argentine name for the Tempranillo grape. |
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Tempranillo |
The greatest and most famous varietal of Spain
where it is grown in many regions under almost
as many synonyms. Tempranillo ripens well ahead
of its frequent blending partner Grenache
(Temprano in Spanish means early) and has only
low to medium levels of alcohol, an advantage
under the hot Spanish sun. Tempranillo gained
fame in the late 1800s when several of the
famous Bordeaux Châteaus looked to Spain for
grapes after the louse phylloxera had destroyed
their vines. Tempranillo takes well to both oak
and bottle aging, and the better examples can be
extraordinarily long-lived. Often it is blended
with Grenache, Cabernet Sauvignon, Monastrell,
and various other varietals. Look for flavors
and aromas of dried cherries, spices, black
currants and a wide range of earthy components
such as dust, tobacco and black
olives.\r\n\r\nSpain is synonomous with
Tempranillo, though many wine lovers are unaware
of this because of its numerous and confusing
aliases. The best and most famous regions are
Rioja and Ribera del Duero (where it is known as
Tinto Fino and Tinto del Pais) but fine examples
can be found from Toro (as Tinta de Toro),
Valdepeñas (Cencibel), and the Penedes (Ojo de
Llebre and Ull de Llebre). Portugal has taken to
Tempranillo with a dash or two included in most
Port recipes as well as in many still reds from
the Duoro where it is known as Tinta Roriz.
Further south in the Dão it is known as Tinta
Aragonez and Arauxa. Tempranillo can also be
found in Argentina, France (in the Languedoc)
and the United States. |
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Teroldego |
Though seldom seen outside of the northern
Italian region of Trentino, Teroldego is known
for producing wines of considerable character
and quality that are heavy and rich with black
fruits and spices yet retain a certain ethereal
quality from high levels of acidity. Low in
tannins, wines produced from this varietal are
best consumed young, but when yields are low and
production values high they can take to several
years of bottle age. Flavors and aromas of black
cherries, blackberries and ripe plums are
common. |
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Terret Gris |
The light skinned version of the Terret varietal
of southern France. The vine is noted for
mutating and offering berries of all different
shades, but Terret Gris is probably the most
famous. Found mostly in the Languedoc region
south of the Rhône valley, Terret Gris will
produce wines that contain notes of lemon,
almonds and minerals, all the while retaining a
high (for the region) level of acidity. Can also
be found in the whites of Minervois and
Corbièrs. |
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Terret Noir |
One of many mutations of the Terret varietal
which was once famous in the southern reaches of
France but has lost favor today. Terret Noir is
one of the 13 varietals allowed in the blend of
Chateauneuf-du-Pape where it is used to add
color and body to the mix. |
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Thompson's Seedless |
The name used in California for the Sultana
varietal. The most widely planted grape in
California, though most of the fruit is used for
raisins, table grapes, and to a lesser extent,
jug wine. Thompson's Seedless has very little
value as a wine producing varietal. |
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Tibouren |
A Provençal grape that is known for producing
rosés that are a regional specialty but seldom
seen outside of the south of France. Because of
the vine's propensity for disease, coulure and
rot, yields are usually low, but the wines can
have an elegant blend of minerality and certain
'Herbs d'Provence' aromatics. |
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Tinta Amarela |
A Portuguese varietal that was once popular in
the Duoro valley where it was used for its
aromatic qualities as an ingredient in Port
wines. Today, Tinta Amarela is grown extensively
in the Dão region further to the south where the
wines have aromas and flavors of black fruits,
tea and tobacco leaves. |
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Tinta Barroca |
The most productive and easiest to grow of the
different varietals that make up the recipe for
the great fortified wines of Oporto in the Douro
valley in Portugal. Tinta Barroca has a very
thin and dark skin which allows it to impart
color and alcohol to the port blend without
adding too much in the way of tannins. This
varietal is also used to make some non-fortified
versions that can be elegant and aromatic, if
always fruity. Also grown in South Africa for
both fortified and dry versions. When grown in
cooler climates or higher elevations Tinta
Barroca can be quite aromatic and full of black
cherries, black plums and purple flowers. |
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Tinta de Toro |
One of the many synonyms for Tempranillo, the
great grape of Spain. Tinta de Toro is the name
used in the region of Toro, in central Spain.
Though this region is relatively new there are
some wonderful examples of Tempranillo being
produced here, usually with a level of richness
that is hard to acheive in the more northerly
region of Rioja. |
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Tinta Fina |
One of the many synonyms for Baga, the most
widely planted varietal in Portugal. |
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Tinta Negra Mole |
The most widely planted grape on the island of
Madiera. Commonly used in the fortified blends
that go through the Estufagem rooms and become
Madeira, which is a type of fortified wine that
can be either startlingly dry or deliciously
sweet. Tinta Negra Mole has many synonyms,
including Tinta de Madiera and Negra Mole.
Madeira goes through a long and slow oxidation
process whereby the wine is placed in large
wooden barrels that are stored in a 'hot room,'
or estufagem. The wine is 'cooked during the day
and then cools at night, which over the course
of many years can soften the bitter tannins of
the Madeira grapes and provide great depth and
complexity to the wine. Only 15% or less of
Tinta Negra Mole is allowed in Madeira wine,
with the remainder consisting of Bual, Sercial,
Malvasia and Verdelho. By itself Tinta Negra
Mole has flavors and aromas of red fruits and
currants. |
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Tinta Roriz |
The Portuguese name for Tempranillo, which is
used to make both still wines and port. This
name is most commonly used in the Duoro valley
of northwestern Portugal where Tempranillo is
made into both dry red wine and also used in the
recipes of many port houses. |
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Tinto Cão |
One of the greatest of the varietals grown in
the Duoro valley in northern Portugal for use in
the delicious fortified wines of Oporto. Tinta
Cão has a particularly tough skin, which
sometimes can hamper ripening if the vine is
grown in very warm areas or has too high a
yield. When grown at higher elevations Tinta Cão
can have an intensely floral and spicy aroma
with hints of black cherries and Christmas
spices that can add a certain character to the
final port blend. |
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Tinto del Pais |
One of the many synonyms for the Tempranillo,
the great grape of Spain. Used in both Rioja and
Ribera del Duero. |
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Tinto Fino |
One of the many synonyms for the Tempranillo,
the great grape of Spain. Used in both Rioja and
Ribera del Duero. |
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Tocai Friulano |
An immensely popular grape that is found almost
entirely in the northern Italian region of
Friuli, specifically the areas of Colli
Orientali, Grave del Friuli and Collio. While
there is no relation to either Tokaji of Hungary
or Tokay d'Alsace (which can also be found in
this region) the Italians maintain that their
version of Tocai Friulino, or simply Tocai as it
is often called, is not only the first grape to
carry the Tocai handle, but also the best.
Recently a decree by the European Union has
stated that the Italians will have to drop the
name Tocai from Friulino as it is in clear
competition with Tokaji. The fact that Tocai
produces light and fragrant white wines that are
known for being citrusy, floral and slightly
bitter on the finish, whereas Tokaji is a
dessert wine that could never in a million years
be confused with the other, seems to be a moot
point. Under strict yield supervision and a
new-world wine-making hand Tocai can be a tasty
alternative to so much of the commercially
produced Pinot Grigio that hails from that
region.\r\n\r\nTocai Friulino is also grown in
Chile under the synonym Sauvignon Vert. |
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Torrontés |
An intriguing white wine varietal of
considerable character that can be found on the
plains of Galicia, in northwest Spain. Spainish
Torrontés can be light and fragrant, with
aromatics that are similar in style and weight
to Muscat and Gewürtztraminer, yet the grape has
a high natural acidity which is a commodity in
the long Spanish growing season. Yellow apples,
lychee, white and purple flowers, spices, and
tropical fruits are all common flavor desciptors
of Torrontés. In addition to Spain Torrontés has
found a home in Argentina and Chile, where it is
thought to have emigrated with Basque settlers
from Spain.\r\n\r\nThe home of Torrontés is in
the region of Ribeiro, in northern Spain just to
the east of Portugal, where it is often blended
with Treixadura and sometimes Albariño. The true
fame for the Torrontés may lay in Argentina
where fine examples are coming from the western
regions near the Andes mountains. Often times
the grape takes on a sur name of the region,
such as Torrontés Riojano and Torrontés
Sanjuanino. Much of the white grape competition
in these areas cannot reach the same levels of
quality as the Torrontés. It is also found in
small amounts in Chile under the synonym of
Muscatel de Austria. |
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Touriga Francesa |
One of the best and most important of the
various grapes used for the production of port
wine. The name Touriga Francesa is the source of
some confusion as there is a a more obscure
variety that is known as Touriga Francisca. It
2001 the more important and indigenous Touriga
Francesca was renamed Touriga Franca. On many
bottles and in many a trade publication it is
still referred to as Touriga Francesca and that
is the reason it is referred to in this manner
here. Touriga Francesa is prized for its ability
to ripen early as well as the haunting mix of
fruit and wildflowers that it contributes to
port wines. Increasingly Touriga Francesa can be
found either as a single varietal or as part of
the blends of still, dry wines that are gaining
momentum in the Duoro valley. |
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Touriga Nacional |
Considered to be the finest of the grapes that
are used to create the substantial and
long-lived fortified wines known as Port.
Touriga Nacional has a thick skin and small
clusters of berries which help to contribute to
the colorful and tannic wine it creates. In
addition to the flowers, tannins and extract the
Touriga Nacional brings to the Port table, the
grape is an integral part of the blends of still
red wine found in both the Duoro and Dão
valleys, producing wines that are heavy in both
red fruits and structure. Yields are low, but
recent clonal selection has improved production.
\r\n\r\nWhile some of the best and most
expensive wines of the Duoro and the Dão contain
high percentages of Touriga Nacional, usually
even the every day reds have at least a small
portion of this varietal. Used for port
production in Australia (where it is known as
Touriga) as well as in small amounts in Chile,
Argentina and the United States. |
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Trajadura |
Portuguese varietal that is usually included in
the wines of Vinho Verde in the eastern corner
of the Iberian peninsula. Vinho Verde is often
light and citrusy with a slight frizzante feel
due to the high levels of acidity when the wines
are young. Trajadura has a certain plush
character, yet only when compared to its super
acidic blending partners of Loureira and
Alvarinho (Albariño). Across the border in
Galicia it is known as Treixadura and is often
used to soften the wines of Ribiero and Rueda. |
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Traminer |
A very old varietal that hails from the city of
Tramin near Trentino in the Alto Adige region of
northeastern Italy. Thought to be one of the
parents of the spicy Gewürtztraminer (the name
of which literally means spiced Traminer in
German), the Traminer has lost favor over the
years to its more aromatic offspring. Traminer
at one point could be found throughout Italy, as
well as in France (confusingly as Savagnin
Blanc) and in Hungary and the Czech Republic.
Today the grape is becoming increasingly rare.
If you can find it look for flavors and aromas
somewhat similar to Gewürtztraminer (lychee,
spices and tropical fruits) but with less color
and intensity. |
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Trebbiano |
One of the many synonyms for the ubiquitous Ugni
Blanc. This particular name is used throughout
Italy, particularly in the central regions of
Tuscany, Umbria and Emilia-Romagna where it is
so common that it was used in the recipes for
the well-loved reds of Chianti and Vino Nobile
de Montepulciano. For many years almost every
inexpensive white wine in Italy had some
percentage of Trebbiano, due in part to its
ridiculously high yields and useful natural
acidity. Today Trebbiano is still quite common
but is taking a back seat to more expressive
vines that may produce smaller quantities but
may be more viable in the international market.
Aromas and flavors of citrus fruits and almonds
are common. |
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Treixadura |
The Spanish name for the Portuguese varietal
Trajadura. Treixadura is most often found in the
D.O. of Ribeiro in Galicia, in the northwestern
corner of Spain. Treixadura is usually blended
with one of the other many grapes that grow in
this cool region famous for its crisp, dry
whites, most notably the varietals Torrontes,
Lado, Viura and Albariño. Treixadura is famous
for producing wines that are light, finessed and
full of citrus fruits and white flowers. |
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Trincadeira Preta |
The Castelão is a productive Portuguese varietal
found throughout the southern half of the
country. Also known as the Periquita in
Extremadura, the Castelão produces a hardy and
robust red wine packed with raspberries and
spices. Thought to have the synonym of
Trincadeira Preta in the Alentejo, near southern
reaches of Portugal. |
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Trollinger |
The synonym for the Italian Schiava that is used
in the German region of Württberg. Though the
Trollinger has been chronicled in this region
since the 1300s, it originated in the Italian
Tyrol where it is known for producing light and
easy drinking red wines that are sometimes sweet
and always full of raspberries, cherries and
floral components. |
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Trousseau |
A red-skinned varietal that can be found in the
Jura region of eastern France, as well as around
Burgundy and the Loire valley. Trousseau buds
late, and has a habit of irregular yields which
have allowed it to fall behind the more
internationally known Pinot Noir in these areas.
Can be found in both medium-bodied still
versions as well as dessert-style wines. Thought
to be the Bastardo of Portugal. |
